transplanting always evokes smiles from your farmers!
Cucumbers: We are probably biased, but our cucumbers are delicious!
Chop cucumbers, tomatoes, onions and mince garlic cloves or scapes, mix and douse with olive oil, add salt and pepper to taste. The flavors blend and it tastes even better if it sits for half and hour or so before eating it, but you can eat it immediately too.
Zucchini: use for zucchini bread, puree for soup stock, or slice and fry with oil and seasonings, or dice for salads.
Napa cabbage: this Asian cabbage is main ingredient in Kimchee, a spicy kraut or relish of sort. The quality is great diminished so we are not harvesting it any more until the new fall crop.
Bok Choi: the joy of choi, this is great for stir fries and goes well with peanuts, cashews, ginger, soy sauce, garlic, peanut butter, chicken. This will return in fall.
Lettuce heads: the lettuce did really well, we hope you enjoyed it.
Each year we plant the pick your own field with lots of favorites like sunflowers, zinnias, Sungold cherry tomatoes, and basil, while also adding in some experimental and novelty things like rice, amaranth, quinoa, insanely hot peppers (and milder ones).
If plentiful, take a little more, if scarce, go easy on the crop
For herbs--pinch only the tops of stems so that they can regrow.